This will become your new favorite Fish Taco recipe. The sauce is fabulous!
- 3 limes cut into 6 wedges each
- 3 avocados cut into cubes
- 1/8 head red cabbage sliced very thin
- 1 white onion sliced very thin
- 1 lime (3 tablespoons)
- 8 ounces sour cream (1 cup)
- 1/4 cup mayonnaise (Hellmann's or Best)
- 1/8 teaspoon salt
- 1/8 teaspoon cayanne pepper
- 18 corn tortillas (6 inch size)
- 2 pounds fish skinless, white flaky fish, such as cod
- cooking oil
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Cut 3 limes into 6 wedges each
Cut the avocados into chunks
Slice the onion into thin strips
Slice the cabbage into thin strips
Set the garnishes aside
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Add the sauce ingredients to a medium bowl. Whisk until combined.
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Place several tortilla shells in a large skillet over medium high heat for 1 to 2 minutes on each side, or until browned in spots. Alternatively, you can fry them in a small frying pan with 3/4 cup of oil (just enough to cover bottom of the pan to 1/4 inch), then drain on paper towels.
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Pat the fish dry on both sides. Season with salt and pepper and a light shake of cayenne pepper. Liberally coat a grill pan or skillet with oil. Heat pan over medium-high heat until hot. Place fish in pan.
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Cook fish without moving until the underside of the fish is golden brown, about 3 minutes. Flip fish and cook the other side until the inside of the fish is white and opaque, about 2 to 3 minutes more depending on thickness. You can cut into the fish to check for desired doneness. The fish may break apart as you're flipping it and that's fine. When done transfer fish to a plate or cutting board. Break the fish up into 1/2 inch pieces.
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Divide the fish among the tacos. Top each taco with the avocado pieces, cabbage and onion to your liking.
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Drizzle over the sauce. Serve with lime slices.